For many, a trip to Hong Kong is never complete without a visit to Tim Ho Wan, one of the cheapest 1-star Michelin restaurants you will ever find. I was admittedly skeptical when my friends told me I would not spend more than S$15 here but I soon discovered they were spot on. And believe me, I don’t hold back when I get clearance to fill up a food order sheet.
I heard that the flagship outlet in Mongkok serves the best dim sum amongst its 3 outlets (the other 2 are at Hong Kong Station and Sham Shui Po) so if you don’t mind the 1-hour wait (as the joint at Mongkok only seats around 30 people), it’s the place to be.
There’s around 20 items on the menu, of which I tried 14 of them during this visit. I will cut to the chase and tell you what are the must orders here!
To put it simply, while most items are of commendable quality, only 3 items really stand out to me.
The first is the Barbeque Pork Buns (17 HKD). Think of it as a Bo Luo Bao (菠蘿包) with fatty char siew fillings. The sugary glaze atop the deep fried bun, paired with the savoury char siew is a match made in heaven. It’s so freaking awesome, it should be patented and why hasn’t anyone copied it back in Singapore yet?
When Neo chose the red pill over the blue pill in The Matrix, he made a revelation as the veils were lifted from his eyes. That’s how I felt as I sipped at my first mouthful of Tim Ho Wan’s Century Egg with Shredded Pork Congee (16 HKD). It’s so damn insanely good. The silky congee is made even smoother with the creamy texture of the century egg and as you slurp down the congee, you end with a most interesting finish of rich salted eye yolk.
Last but not least is the Prawn Chee Cheong Fan (22 HKD). The Cheong Fan skins should be ambassadors for SK-II, showcasing a pearly and elastic texture.
Most of the other items I tried such as the Har Kow (24 HKD), Siew Mai (24 HKD), Chinese Steamed Sponge Cake 馬拉糕 (12 HKD) were pretty decent as well, with the Fried Carrot Cake (12 HKD) being a popular item amongst my friends.
Other dishes like the Spring Rolls (22 HKD), Fried Beef Dumplings (18 HKD), Beef Balls in Beancurd Skin (16 HKD) were quite meh and the Pig Organ Chee Cheong Fan (18 HKD) had lingering stench of organs that had not been washed throughly.
No dim sum restaurant I know of gets everything right and Tim Ho Wan is no different. But of the ones they do get right, what you get there is a little glimpse of heaven.
Tim Ho Wan
8 Kwong Wa Street, Mongkok, Kowloon
Tel: +852 2332 2896